SEA SHIPMENT OF READY-TO-EAT DURIAN TO HONG KONG
Durian (Durio zibethinus Murray) is a popular seasonal fruit in South East Asia. The uniqueness of the fruit lies on its smooth and creamy yellow or white pulp with strong flavour and odour. The quality of the fruit pulp varies greatly and cannot be determined externally. Development of physiological disorders such as granulation of the fruit pulp, internal browning of the pulp core, wet core and tip burn problems affect the quality severely. The fruit soften, turns slimy and deteriorates rapidly, resulting in off-flavour and astringent odour being produced. Effective bulk packing system had been developed by MARDI and successfully applied during the sea shipment trial to Hong Kong. The unique smell of durian was scented upon opening the lid of the bulk packing. The quality of the packed product was evaluated immediately upon arrival (after 6 days sailing), followed by subsequent daily observation on the products stored at 2°C. The fruit sweetness was still high at 30-32°Brix with no significant colour changes as noted on the L (70-74) and b (44-46) values. Lower microbial counts were observed until the end of the storage period as strict quality assurance protocols have been implemented during the handling operations. Consumer studies undertaken by 200 respondents indicated that the quality of the packed durian was still good and well accepted. The temperature in the package remained at 0°C for 60 hours, increased to 3°C after 72 hours (day 3) and later maintained at 10°C at the end of the sailing time (day 6).
Latifah, M.N., Faridah, M.S., Rozhan, A.D., Ab Aziz, I., Zaulia, O., Razali, M., Fauziah, O., Rohaya, M.A., Zaipun, M.Z., Habsah, M., Talib, Y., Zainab , Y. and Ismail, M. (2013). SEA SHIPMENT OF READY-TO-EAT DURIAN TO HONG KONG . Acta Hortic. 1012, 1299-1302
bulk packing, quality, microbial count, sensory acceptance